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Some words about SUMMER'S BLOG

I love peanut butter, avocado and oatmeal. Not together of course, but nearly any recipe that calls for these ingredients I'll probably enjoy. I have the misfortune of living with some food sensitivities but the extreme fortune of knowing what those sensitivities are - gluten (only mild, thank goodness), nightshades, lactose, and refined sugar. I'm not a formally trained chef, but I love cooking (and eating!) delicious, guilt-free food. I'm a fitness model, certified nutrition coach, trainer and an IFBB pro bikini athlete... and I eat 6 times a day. When I'm not in the kitchen preparing something extraordinary, I'm - in the gym, rushing off to an audition, at a photo shoot, studying nutrition, or planning a vacation. Hope you enjoy my site! For nutrition consultations or more information on training, contact me at summerwhitefitness@gmail.com

Mocha Coco Black Bean Brownies

Forget hostesses and reservations at LA restaurants these days.  Are you on the list?

Last night was my girlfriend’s birthday. We’ve grown up a bit, and have taken to nice dinners and a few drinks to usher in another year of life. We’ve skipped the party planning and the head spin of arranging tables at the local nightclub, where inevitably people get left outside the ropes and you wake up wishing you hadn’t taken those 21 tequila shots (maybe I’m exaggerating, but the memory of those mornings tell me otherwise).  So I was expecting a no-fuss night!

Laurel Hardware used to be just that, an old hardware store, in West Hollywood, that you could buy paint, plumbing, and electrical supplies. Well the new owner kept the name of the old joint, and turned it into a restaurant. It’s very industrial-chic, with old wooden floors, exposed steel frames, beamed ceilings, and rustic bar stools. It has a quaint little back patio with light-strewn trees and a few chairs for seating. It also comes complete with its own door staff, or were they promoters?

The line was down the street, and the “fire-marshall wasn’t letting anyone in.” I know the phrase well, but hmm… why did that group just walk in? I wasn’t having the waiting, so I kindly cut the line. “I’m with the Sayers party.” An act of brilliance by me. Name recognition. I’m sure the door guy had tried wangling his way into the good ol’ Sbe owned Sayers club enough times to have some sort of compassion for me, and just like that, I was in.

You can’t tell looking in through the front window how amazing, or even how busy this place is. I mean, standing room only.  Some of our party got stuck at the door, but in the end, all were present and the night was one for the memory books. I had a glass or two of their Zinfandel and a bite of the birthday girl’s strawberry rhubarb crumble. Nothing crazy. I got in bed early enough and woke at my typical 6:30 am, so I could eat breakfast and prepare another recipe for all you lovelies.

I love my jumbo protein blueberry muffin, but lately I’ve been substituting and adding ingredients to see what I could come up with. Last week I removed the flax and baking powder and added oat bran, a few pieces of pineapple, and a touch of baking soda. Seriously yum and much more fluffy. So why couldn’t I replace the oat bran with another type of carb, add some unsweetened cocoa powder and shredded coconut and have a chocolaty fiesta? I adapted a recipe from the Eat Good 4 Life blog that called for black beans as the carb.  Strangely enough, you don’t get a hint of black bean taste and they can easily be considered brownies.

*Using a 1/2 cup of black beans per serving the nutrient packed bean yields roughly 140 calories and less than 25 grams of carbs, just about the same as a bowl of oats.

Mocha Coco Black Bean Brownies
Serves 1

1/2 cup black beans
1 tbsp unsweetened cocoa powder
12 drops alcohol-free stevia (I used Sweet Leaf)
1 scoop chocolate protein powder (I use Sun Warrior)
1 tsp instant coffee
1 tsp olive oil
1 tbsp almond milk
1 egg white
1/8 tsp baking soda
1 tsp unsweetened, shredded coconut
1 tbsp raw cacao nibs (you could use no sugar added dark chocolate chips)

Preheat oven to 350.

Put all ingredients except coconut and cacao nibs in food processor (I used my magic bullet tall cup and an immersion blender) and blend until very smooth. The batter is quite thick, so the magic bullet or cheap blenders are tough to use. Mix in the coconut and cacao nibs and pour into a glass baking dish (I used my Ziplock Versaglass), sprayed with a bit of nonstick spray (I used coconut oil spray).

Place on center rack in oven and cook 30 minutes or until toothpick tester comes out clean.

This entry was posted in Black Beans, Breakfast, Dessert, Gluten-Free, Protein Powder, Recipes, Sugar-Free, Uncategorized. Bookmark the permalink.

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